We’re serving up a new twist on traditional coffee cake by packing ours with ripe mangos and plenty of almonds, making for a deliciously fruity treat that comes together in about an hour.
SAVE ON THIS RECIPE!
Frozen mangoes (do not thaw) or refrigerated mango slices in light syrup can be substituted for the fresh ones. Drain refrigerated mangoes and pat dry with a paper towel. Be sure to chop any mango used to the size indicated in the recipe to avoid wet spots in the cake.
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